Creamy Ham Potato Corn Chowder with Cheddar and Bacon
A hearty, comforting chowder that combines tender red potatoes, sweet corn, and smoky diced ham in a rich, creamy base thickened with a classic roux. The addition of sharp cheddar cheese and fresh green onions adds depth and brightness, while crispy bacon provides the perfect textural contrast. This satisfying soup is ideal for cold weather meals and makes an excellent dinner served with crusty bread. The double-thickening technique ensures a luxuriously creamy consistency that coats each spoonful with flavor.
Ingredients
- 3 ½ cups red potatoes, diced skin on, about 1/2 inch cubes
- ⅓ cup onion, finely chopped
- 2 cups cooked ham, diced about 1/2 inch cubes
- 2 cups corn kernels, fresh or frozen
- 3 ¼ cups chicken stockvegetable stock1:1vegetarian
Makes soup vegetarian-friendly when paired with bacon substitute
Full guide → - 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoon butter
- 7 tablespoon flour, divided
- 4 tablespoon half and half
- ⅓ cup green onions, chopped whites and greens
- 1 cup cheddar cheese, shredded plus additional for garnish
- bacon, crispy for garnish
Instructions
- 1
Combine potatoes, onion, ham, corn and chicken stock in a large pot
- 2
Bring to just to a boil, then cook over medium heat until potatoes are tender
- 3
In a separate saucepan, melt butter over medium-low heat
- 4
Whisk in flour and cook, stirring constantly
- 5
Slowly whisk in half and half to prevent lumps
- 6
Continue whisking over medium-low heat until thick
- 7
Stir the half and half mixture into the stockpot along with cheese and green onions
- 8
Cook soup until heated through
- 9
In a small bowl add the remaining half and half and flour and whisk to combine
- 10
Pour that mixture into the soup to make it extra thick
- 11
Add in salt and pepper and stir gently
- 12
Taste and add remaining salt if necessary
- 13
Serve and garnish with cheddar cheese, green onions and bacon
Tips
Cut potatoes and ham into uniform pieces for even cooking and better texture throughout the chowder.
Make the roux in a separate pan to prevent scorching and ensure smooth incorporation into the soup base.
The double flour thickening technique creates an extra creamy consistency without flour lumps.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently, adding liquid if needed.
Can be made 1 day ahead. Add cheese and final seasoning when reheating.
Serve hot with crusty bread, oyster crackers, or cornbread for a complete meal.
Common Mistakes
Add half and half slowly to prevent curdling when combining with hot soup base.
Don't let the roux burn by keeping heat at medium-low and stirring constantly.
Substitutions
Dairy-Free Swaps
General Alternatives
Makes soup vegetarian-friendly when paired with bacon substitute
Full guide →FAQ
Can I freeze this chowder?
Dairy-based soups don't freeze well as they may separate when thawed. Best enjoyed fresh or refrigerated up to 3 days.
What if my chowder is too thin?
Mix additional flour with cold milk or half and half, then whisk into simmering soup. Cook until thickened.
Can I use leftover ham?
Yes, any cooked ham works perfectly. Dice it into small, uniform pieces for best distribution throughout the chowder.